Dry pot chicken wings

Change the knife, cut the potatoes into strips, celery into sections, cut the onion into pieces, cut the other half into strips, slice the green pepper, slice the lotus root (because the lotus root is too large, split the middle and slice it

Heat a wok and pour in wide oil and fry the potatoes until eight ripe

The lotus root is also fished out after oiling

Use this pot of oil to continue to fry the marinated chicken wings, fry until you can easily insert them with chopsticks, and when you fry, you can also dip a little flour to prevent stickiness, fry well and fish out

Pixian douban is finely chopped in advance, the oil in the pot is poured out, the pot is re-brushed, and then the oil is re-heated. Stir-fry the onion, ginger and garlic, add 2 spoons of finely chopped Pixian watercress and fry out the red oil, like the spicy one can put a few dried red peppers

Stir-fry the onion cubes first to bring out the aroma

Then add chicken wings and stir-fry with red oil, pour in 1 tablespoon of cooking wine, 1.5 spoons of light soy sauce, 1.5 spoons of oyster sauce, 1 tsp of chicken powder, and stir-fry a few times

Stir-fry the potatoes, and when the potatoes are ripe, add the oiled lotus root, celery segments and green pepper pieces

Stir-fry until cooked

When the above stir-fry is almost cooked, another stove will make a dry pot on the fire to heat, until a little oil, after the oil is hot, add the onion shreds, then pour the fried dishes into the dry pot, turn off the heat and serve

On the table, fragrant enough, under the meal

finished product